5 Bean Soup in a Jar

Ingredients
1 pound pinto beans
1 pound split green peas (or green lentils)
1 pound great northern beans
1 pound black beans
1 pound kidney beans

2 tablespoon black pepper
2 tablespoon paprika
2 tablespoon dry mustard
4 tablespoons dehydrated onions (found in the spice aisle)
4 tablespoons sea salt
4 tablespoons garlic powder
4 tablespoons dried oregano
2 teaspoon dried rosemary
8 bay leaves
4 vegetable bouillon cubes

Materials
4 clear quart Mason jars plus lids and rings
Parchment paper
Tape or stickers
Labels
Fabric and ribbon to cover top

Assembly

• In each of the four Mason jars, layer 2/3 cup of pinto beans—shaking the jar gently to level the beans. Then repeat with 2/3 cup of green peas and so on ending with the kidney beans. Set jars aside.
• In a small bowl, combine all remaining spices except bay leaves and bouillon cubes.
• On a 10″ x 10″ piece of parchment paper (or small plastic baggy), spoon (4) tablespoons of the spice mixture in the middle. Place two bay leaves and one bouillon cube on top. Fold parchment around spices to make a small spice packet. Seal with tape or stickers. Repeat three more times to create four total packets. Squish the packets into the top space of each of the four bean jars. You can also package the spices into plastic zip-top baggies if you prefer.
• Place lids on jars, cover in fabric and ribbon and label as desired.

Cooking

1. Remove spice packet and set aside.
2. Rinse beans and place in a large stock pot covered with 1" of water. 
3. Bring to boil over high heat and boil for 1 minute.
4. Remove from heat. Cover and let soak 1 hour. 
5. Drain and rinse beans then return to pot. 
6. Add spice packet, one 14oz can of diced tomatoes, and 4-5 cups of water (less for stew, more for soup).
7. Bring to boil over high heat, reduce and simmer for 60-90 minutes until beans are tender and soup is thick. 

Serve with a big hunk of crusty bread. 

Taco Soup

1 Onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 ounce) can or bottle beer (or broth)
2 (10 ounce) can diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning

1. Combine all ingredients into a ziploc bag. Freeze. 
2. Thaw and cook on low for 6-8 hours. 
3. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips if desired. Serves approx. 5-6 people. Can also be made with chicken.

Slow Cooker Refried Beans

A variation of a recipe from 100 Days of Real Food. 

INGREDIENTS

• 1 onion, peeled and chopped
• 2 cups dry black beans, rinsed
• 2 cloves garlic, minced
• ¾ teaspoons salt
• ½ teaspoon black pepper
• One big pinch of cumin
• 6 cups water

INSTRUCTIONS

1. Combine all ingredients in slow cooker.
2. Cook on high for 8 hours or overnight while you are sleeping.
3. Drain the excess liquid. If desired, save excess liquid until the final product is desired consistency.
4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.

I love mixing these up with about a pound of cheese and a cup of salsa for some been and cheese freezer burritos. So easy and very tasty!